1 cup canned pumpkin
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/4 cup brown sugar (for swirl)
Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line your mini loaf pans for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin, sugar, and oil until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
Combine Dry Ingredients: In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Gradually stir this dry mixture into the wet ingredients until just combined.
Create the Swirl Mixture: In another bowl, combine the brown sugar with an additional teaspoon of cinnamon. Set aside.
Layering the Batter: Pour half of the pumpkin batter into the prepared mini loaf pans. Then sprinkle half of the cinnamon-sugar mixture on top. Pour the remaining batter, followed by the rest of the cinnamon-sugar mixture on top for that beautiful swirl.
Bake: Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so keep an eye on them!
Cool and Enjoy: Let the mini loaves cool in their pans for 10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
